Accessories:? Green pepper and carrot each 30g onion 2 garlic 2 egg yolk 1.

Seasoning: soy sauce 1 tbsp starch 1 tbsp tomato sauce, 2 tbsp white vinegar, sugar 1 tbsp rice wine, salt and sesame oil 1 tbsp each.

1 Wash pork tenderloin, cut it into small pieces, put it in a bowl, add (1) and egg yolk for 0/0 minute; Clean the green pepper after removing its pedicels and seeds and cut it into small pieces; Peel carrot, cleaning, and slice; Wash onion, peel garlic and cut into powder;

2 Pour 3 tablespoons of oil into the pot and heat it. Add tenderloin and stir-fry for 7 minutes until cooked. Heat the remaining oil in the pot, add onion and garlic and stir fry, add green pepper and carrot and stir fry until cooked, add (2) and fried tenderloin and stir fry until tasty.

Adding fennel to taste can make the taste more fragrant.

Ingredients: pork tenderloin 300g, soybean oil 50g, peanut oil1000g (actual dosage 50g),

Accessories: 1 egg white, 50g water starch, 3g onion powder and 2g ginger powder.

Seasoning: cooking wine 15g, soy sauce 5g, sugar 100g, vinegar 75g, sesame oil 15g and monosodium glutamate 2g.

1 Wash pork tenderloin, remove fascia, cut into strips 4 cm long and 5 mm wide, put in a porcelain bowl, add egg white, water starch and refined salt, stir well and size.

2 Take a small porcelain bowl, add salt, sugar, vinegar, yellow wine, minced onion and ginger, and water starch to make sweet and sour juice.

3 Heat the wok, add peanut oil, heat it to 80%, add strips of tenderloin, pour it into the colander when it is fried to yellow, drain the oil, and pour the remaining oil into the oil tank.

4 Heat the original wok, add the soybean oil, heat it to 50%, pour in the sweet and sour juice, thin it, add the tenderloin, stir fry a few times, pour in the sesame oil, take it out of the pan and plate it.

Pork tenderloin, tomato sauce, starch, eggs, sesame, ginger, cabbage stalk (decoration), salt and pepper.

1 Ginger is ground into mud and juiced for use.

Cut the tenderloin into squares of equal size, put it under with chopsticks, cut it into pieces transversely, cut it vertically into strips, and keep the bottom.

3 Cut the tenderloin and marinate it with salt, pepper (white pepper), egg white and ginger juice 10 minute.

4 Marinated shredded tenderloin, mix well with dry starch, shake off the starch attached to it and put it in a colander for later use.

5 Immerse the colander in 80% hot oil, fry it quickly, take it out and fry it again. Don't fry the tenderloin for a long time, it will be hard when it is old, and it will taste crisp and tender when it is just right.

6. Put the fried tenderloin on a plate for later use.

7 water starch with a little sesame.

8 Put tomato sauce, sugar and half a bowl of water in a pot, boil them together and cook for one minute. thicken

9 thicken the tenderloin.